Tag Archives: vegetarian

Recipes, Soups and Stews

Warm Up Your Meal with Pumpkin Soup

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photo: pumpkin soup in a bowl

As the days grow cooler, I begin thinking about soups and stews more. I love all the various warming dishes. I also love pumpkin, and I’m always discovering new ways to use it in my cooking. For a long time, I associated pumpkin with desserts like pumpkin pie, pumpkin cheesecake, and pumpkin cookies. But pumpkin also has a savory side and can be used in many dishes. Interesting, it has a lovely thickening property, so it’s a great way to thicken stews and other sauces.

This recipe is an absolutely delicious pumpkin soup that would be a perfect starter for your Thanksgiving meal or just a warming soup with a slice of low carb soda bread for lunch. I plan to make this often this winter. If you want to make a vegetarian version, omit the bacon and use the vegetable broth version.

photo: pumpkin soup in pot
Did I mention I love my copper clad square pot?

Hearty Pumpkin Soup

2 tablespoons Butter
1/2 cup Onions, chopped
2 medium Carrots, sliced
2 stalks Celery, sliced
1-1/4 cups Pumpkin puree
3/4 cup Heavy Whipping Cream
28 oz. Chicken Broth or Vegetable Broth
1 teaspoon ground Thyme
1 cup Kohlrabi, cubed
1/2 teaspoon Cayenne Pepper
8 slices thick Bacon, cooked and broken into pieces

In a large pot, melt the butter then add in the onions, celery, and carrots. Sauté for about five minutes, stirring frequently. Precook the kohlrabi in a covered bowl in the microwave for about two minutes to give it a head start on cooking.

Add broth, pumpkin, and kohlrabi to the pot and stir to mix. Add seasoning and bring to a boil, then lower the heat to simmer. Cover and cook for about 20 minutes. Stir in the bacon and cream and cook over low heat until it is hot. Add salt and pepper to taste, then serve.

Makes 6 servings.

Nutrition Information per serving:
Calories: 228 Fat: 19.4 g Net Carbs: 6.3 g Protein: 4.9 g

Recipes, Vegetables & Salads, Vegetarian

Yummy Bacon and Cauliflower Salad is Cool

Photo: Cauliflower salad

As I was getting ready for a 4th of July BBQ potluck, I found this recipe for a delicious-sounding potato salad with ranch dressing and bacon. Hard to go wrong with that, but of course, I had to substitute in a different vegetable. Not content to do one, I added another one as well. Actually, I had the asparagus in the ‘fridge, and I needed to use it before it turned.

The result is a wonderful summer salad that is reasonably low in carbs and big in flavor. I did find the original recipe a little bland, so I added  salt, garlic pepper and a touch of sweetness to it. I think I might add a little red pepper to add zing to it the next time I make it.

The full recipe makes about 12 servings, which is great for a potluck while the half size makes 6 servings.  The carb count is the same for both.

Bacon and Cauliflower Salad with Asparagus

 

Full-sized recipe makes 12 servings:
2 to 2-1/4 pounds Cauliflower, cut into bite-sized pieces
1 (16 ounces) container sour cream
1 package ranch dressing mix
1¼ cups cooked bacon, crumbled
1½ cups shredded Cheddar cheese
10 green onions, thinly sliced
12 spears medium Asparagus, chopped (optional)
2 tablespoons Cream
1/2 teaspoon Salt
1/2 teaspoon Ground Garlic Pepper
1 teaspoon Sugar Substitute (optional)

1/2-sized recipe makes 6 servings:
1 to 1-1/4 pounds Cauliflower, cut into bite-sized pieces
8 ounces sour cream
1/2 package ranch dressing mix
3/4 cup cooked bacon, crumbled
3/4 cup shredded Cheddar cheese
5 green onions, thinly sliced
6 spears medium Asparagus, chopped (optional)
1 tablespoon Cream
1/4 teaspoon Salt
1/4 teaspoon Ground Garlic Pepper
1/2 teaspoon Sugar Substitute (optional)

Trim the cauliflower of the leaves and the tougher part of the stem and cut into bite-sized pieces.

Slice green onions and trim and cut asparagus ahead of time. Cook the bacon. I used a block of bacon ends that are less expensive than sliced bacon. I cut off slices of the bacon ends which makes nice-sized bacon pieces. Cook in batches in the microwave until you have enough for the recipe. Or you can spread them out on a rack on a baking sheet and bake them about 15 minutes until crisp at 400 degrees (F.)

Put a large pot of water on, add a little salt, and bring to a boil. Add the cauliflower pieces and cook about 15 minutes until the pieces are fork tender. Drain and run under cold water to stop the cooking.

If you’re using asparagus, heat the water a second time to boiling, then add the asparagus pieces and cook for 2 minutes. Drain and cool the asparagus.

In a medium bowl, add the sour cream, cream, ranch dressing mix, salt, garlic pepper, and sugar substitute (if using) and mix together well.

In a large bowl, add the cauliflower, asparagus, onions, bacon, and cheddar cheese. Mix together with a large spoon or put on a food glove and use your hand. Add the dressing and mix it until all the salad is coated with the dressing.

Cover and chill for two to three hours before serving.

Nutrition information per serving:
Calories: 250 Fat: 18.4 g Net Carbs: 7.3 g Protein: 12.8 g

Substitutions:
If you can’t eat dairy, omit the cheese, and use mayonnaise to mix the ranch dressing or substitute an alternate dressing such as a potato salad mayonnaise-type dressing.

If you are a vegetarian, omit the bacon pieces. You can add mushrooms for a little more protein in the mix.

Don’t like sour cream? Use plain yogurt (a little higher in carbs) or mayonnaise instead.

Will you try this recipe? Let me know how it turns out and if you like it.

Recipes, Soups and Stews

Warming Butternut Minestrone Soup

It’s a fluctuating Fall in Reno — one day is cold and the next is warm, but the nights are always chilly. It’s a great time for a tasty soup.

This is a recipe I found at Grateful Grazer and adapted for low carb. adding in chicken because I like having some meat with my meal. You can make it without the chicken and it is a great vegetarian soup. I also swapped out some of the higher carb’d vegetables, like corn and beans, for lower carb’d ones and eliminated the pasta in it.

Butternut Minestrone Soup

Adapted for low carb by Rene Averett

2 tablespoons Coconut Oil
2 teaspoons Garlic, minced
1 teaspoon Ginger paste
1/2 cup Onions, chopped
1/2 cup Carrots, chopped
3 stalks Celery, chopped
4 cups Vegetable Broth
2 cups crushed Tomatoes with Basil
2 teaspoons ground Oregano or to taste
1 teaspoon Dried Hot Red Pepper Flakes
1/2 teaspoon ground Sage
1/2 teaspoon ground Thyme
1/2 teaspoon Black Pepper
2 cups Butternut Squash,cubed
1 cup Green Beans
2 cups Cauliflower, cut into florets
8 ounces Chicken, cooked
1 cup Brussels Sprouts, cut in half (optional)

Cut all the vegetables up before you start so you’re ready to add them in as you come to them. It’s easiest to cook the butternut squash, either microwaving or roasting, until tender, then let cool and cut it out of the rind and cube it. You can use frozen vegetables for this.

In a large soup pot, add the coconut oil and heat, then add the minced garlic, cooking until it is fragrant. Add in the onions, ginger paste, carrots, and celery and cook for about 3 to 5 minutes. Add in the vegetable broth, crushed tomatoes, seasoning, and cooked chicken. Stir to mix it all in. Then add in the cauliflower and Brussels sprouts. Lower to simmer and cook for about 30 minutes or until the cauliflower is tender.

Serve in bowls with low carb bread or tortillas. Makes 8 servings.

Nutrition Information per serving:
Calories: 135 Fat: 4.5 g Net Carbs: 11.6 g Protein: 9.0 g

Breakfast & Brunch, Recipes, Vegetarian

Asparagus, Ricotta & Bacon Cheese Pie Is Versatile

Asparagus is figuring prominently in my recipes at the moment since a friend of mine just brought over about three pounds and left them with me.  So, I need to eat a lot of it over the next week or so!  I whipped up this yummy cheese pie featuring asparagus and bacon, two of my favorite things.   I often add ricotta cheese to my quiches and breakfast omelets, so it goes in great with this crustless pie.  It’s great for brunch, lunch or add a salad and make it dinner.

Incidently, if you missed it, I did a guest post earlier this week for The Chinese Quest with a great recipe for Asparagus Shrimp Stir Fry.  

Just want to mention that the print copy of my cookbook is on sale at Amazon for $5,85 versus $6.50.  Not sure how long this price will last, but it’s a good time to buy it if you haven’t already.  Many recipes in it are not on this website, so you won’t find them here, but you will find the color images of the photos in the book, which are black and white, beginning on this page with links to the rest of the pages.  The link to the book page at Amazon is on the right.

Asparagus Bacon Pie with salad topped with fried pork rinds.

Asparagus, Bacon & Ricotta Cheese Pie

A crustless pie made with ricotta cheese, bacon, asparagus and cheddar jack cheese. It’s garnished with more asparagus and tomatoes.

14 stalks Asparagus, 5″ trimmed
4 Eggs
1/2 cup Ricotta Cheese
1 cup Cheddar Jack Cheese, shredded
1/4 cup Onions, diced
4 slices thick Bacon,
4 large grape tomatoes (optional)
Salt & Pepper to taste
1/2 teaspoon Garlic Powder
1 oz. Heavy Cream
1/2 teaspoon Seasoning Salt

Preheat oven to 375 degrees (F.) Spray an 8″ pie dish with baking spray.

Hold back 6 asparagus spears, then slice the rest into 1 inch pieces and distribute evenly over the bottom of the pie pan.

Cook bacon until crisp and let drain and cool on paper towels while you cook the onions. Add a little bacon grease to a small pan and sauté the onions until they are just tender. Sprinkle the onions over the top of the asparagus. Break the bacon into pieces and distribute over the top of the asparagus, then sprinkle 3/4 cup of the shredded cheese over the top.

In a medium bowl, break the eggs and beat until blended, then add the ricotta cheese, heavy cream, and seasonings. Beat to mix the ingredients together. Pour over the asparagus and cheese in the pan, spreading as evenly as possible. It will settle in.

Trim the asparagus to the 4″ lengths and cut the extra trimmed off into two pieces. Position the asparagus spears on the top to form six divisions. Cut grape tomatoes and use to decorate the pie as shown.

Bake for 35 to 45 minutes until golden brown and a knife inserted in the center comes out fairly clean, It will firm up more as it cools. Let sit about 10 minutes, then cut and serve.

Makes 6 servings.

Nutrition info per serving:
Calories: 190.4 Fat: 14.3 g Net Carbs: 3.0 g Protein: 12.9 g

Tip:  This can be made with zucchini or chopped broccoli (par-boil first).  Substitute in turkey bacon if you prefer or to make it vegetarian, use a soy bacon or other vegetarian bacon.  This will affect the carb count by about .5 net carbs more per serving.